Hristo Donchev
Varna,03
Summary
With a proven track record at Viking, I excel in kitchen management and innovative menu development, enhancing customer satisfaction through exceptional culinary creations. My leadership fosters a strong work ethic in teams, ensuring food safety and operational excellence. My expertise not only elevates dining experiences but also supports local businesses, showcasing my commitment to quality and community.
Bringing creativity and passion to culinary arts, backed by comprehensive culinary education and hands-on training. Mastery in menu planning and kitchen management, coupled with deep understanding of flavor profiles and food safety standards. Committed to delivering exceptional dining experiences and elevating culinary offerings.
Developed leadership, time management, and innovative menu creation skills in high-pressure kitchen environment. Seeking to transition these transferable skills into new field, focusing on team collaboration and operational efficiency. Driven to contribute positively and adapt to new challenges.
Overview
10
10
years of professional experience
Work History
Head Chef
Brigga Restaurant
01.2024 - 09.2024
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
Executive Chef
Viking
08.2022 - 11.2023
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Participated in food tastings and taste tests.
Head Chef
Irish Ferry
01.2021 - 06.2022
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Maintained well-organized mise en place to keep work consistent.
- Arranged for kitchen equipment maintenance and repair when needed.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Preparing provision order
Chef and Owner
CMC Culinary
01.2019 - 12.2020
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Head Chef
Deme
01.2016 - 11.2018
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Reduced food waste and improved sustainability practices with farm-to-table approach and efficient resource management.
- Assisted with menu development and planning.
- HACCP procedures
Head Chef
Utsikten Hotel. Kvinesdal
03.2015 - 10.2015
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Maintained well-organized mise en place to keep work consistent.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
Education
High School Diploma -
High School of Tourism
Varna Bulgaria12-1992
Skills
- Food safety
- Strong work ethic
- Food safety and sanitation
- Customer relations
- Kitchen management
- Knife skills
- Small business operations
- Cooking techniques
- Menu development
- Inventory control
- Hygiene policy implementation
- Order management
Languages
English
Full Professional
Russian
Full Professional
Greek
Full Professional
Timeline
Head Chef
Brigga Restaurant
01.2024 - 09.2024
Executive Chef
Viking
08.2022 - 11.2023
Head Chef
Irish Ferry
01.2021 - 06.2022
Chef and Owner
CMC Culinary
01.2019 - 12.2020
Head Chef
Deme
01.2016 - 11.2018
Head Chef
Utsikten Hotel. Kvinesdal
03.2015 - 10.2015
High School Diploma -
High School of Tourism
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